If you read my last "Cooking with Anne" column, I mentioned that I am allergic to gluten. After this realization, I began cooking a majority of my meals myself.
This week, I wanted to share another favorite recipe of mine that I discovered only a few short months ago.
When I started cooking for myself, I tried to take classic meals I could always be down to eat and make them both gluten-free and as close to all-natural as I could. With that being said, that's where the idea for gluten-free sesame chicken came from.
This recipe is delicious— but don't just take my word for it. I've had many friends and family members tell me they will never eat take-out sesame chicken again. In fact, every time I visit home my dad asks me to make the chicken before he even asks how my grades are.
The meal feeds two, so could very easily be used to meal prep for two nights of dinner if you're going to be the only one eating.
For the chicken:
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1 pack of organic chicken tenders (most come with about 7 or 8 tenders)
1 cup tapioca flour (or regular flour if you want the non-gluten free option)
1 tsp garlic powder
1 tsp salt
2 tbsp olive oil
For the sauce:
1/4 cup of honey
1/4 cup of ketchup
2 tbsp sesame oil
3 tbsp soy sauce
1 tsp red pepper flakes
2 tsp sesame seeds
- Cut the chicken tenders into smaller pieces— nuggets. Mix the flour, garlic powder and salt, and dip each piece of chicken into the flour until evenly coated.
- Heat the olive oil on high heat on the stove, and then add the chicken. Reduce the heat to medium. Cook the chicken for a minute on each side, flipping until the middle is no longer pink and the outside is crispy. Turn the heat down to simmer and let the chicken sit while you make the sauce.
- Mix all of the sauce ingredients together in a bowl. Pour onto the chicken on low heat, and make sure to coat the chicken on both sides. Let the sauce cook for a minute or two, or until it is thicker. Sprinkle sesame seeds on top and serve with white rice or broccoli.
I promise you once you try this deliciousness you will be making it weekly to satisfy your take-out cravings.
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